Valid! We also should not have let the tomatoes get so leggy, but we’re doing what we can with what we got :)

Very fun idea, I think we’ll have to have our own nominations :)

In the pic we’ve got 2 types of indeterminate tomatoes, eggplant, and a couple flowers. The tomatoes and eggplant will go in a raised bed along with some transplants, and I’m thinking I’ll try the florida weave to trellis the tomatoes. But we’re just so happy to have anything germinate that I’d already consider this a smashing success lol.

I think another commenter made a similar point, but I would think yogurt actually helps with browning the chicken. It’s less fatty than mayo, but I’m thinking of mayo slathers that people put on chickens where the fat actually browns more effectively than the straight chicken. If your marinade is super runny, you might have a watery yogurt and can try straining it before making the marinade.

I feel like the move is to fully bake the crust and add the chocolate sauce after it cools like frosting a cake. Otherwise the chocolate just stands too high a risk of burning

Wife and I are starting our garden for the first time this year, zone 8A and looking to do some tomatoes, snap peas, eggplant, flowers, and maybe a fig tree if we can settle on a spot! Also some herbs once I get around to building a tiered planter for them. Very excited to see what works and what doesn’t.